Easy Chicken and Corn Chowder Recipe

1/2 C. shredded carrot
1 C. milk
1/2 C. chicken broth
1/4 tsp. pepper
1 medium potato, peeled & cut into 1/2-inch pieces (1 Cup)
4 med. green onions finely chopped (1/4C.)
1/2 lb. boneless, skinless chicken breast halves cut into 1 inch pieces
2 (15oz) cans cream-style corn
1/2 C. shredded Monterey Jack cheese (2 oz.)

Mix all ingredients except cheese in 3-1/2 - 4-quart slow cooker. Cover & cook on low heat setting 5-6 hours or until potato is tender & chicken is no longer pink in center. Stir well before serving, spoon into individual serving bowls & top with cheese.

*If you like a thicker chowder, try adding 1/4 cup instant mashed potato flakes 5 minutes before serving. Turn slow cooker to high & cook uncovered until chowder has thickened & flakes have dissolveed.